siru keerai kulambu /Keerai sambar/Keerai Kuzhambu with dal
Ingredients
- Siru keerai / Tropical amaranth - 1 bunch small(cleaned,washed and chopped)
- Toor dal/thuvaram paruppu - 1/2 cup
- Castor oil/vellakennai - 1/2 tsp optional
- Moong dal/pasiparuppu - 1/4 cup
- Salt to taste
- Tamarind - 1/2 the size of small lemon soaked and taken extract
For tempering:
- Ghee or oil - 1 tbsp
- Mustard - 1 tsp
- Asafoetida/hing - 1/2 tbsp
- Dry red chillies - 1or 2
- Green chillies - 1or 2
- Fenugreek seeds/vendhayam - 1/2 tbsp
Instructions
- Boil both dals together in a pressure cooker with water and some castor oil.
- Clean,wash and chop greens and keep ready.
- Keep a kadai with ghee or oil.
- Add mustard to splutter,then add fenugreek.
- Add hing, green and red chillies.
- Now add greens and stir till it shrinks by adding needed salt.
- Add tamarind water and boil for 2 minutes.
- Now add boiled dal with water(adjust to sambar consistency by adding more water).
- Adjust salt if necessary.
- Let it boil for some time.
- Then switch off and serve hot with rice.
Notes
At last you can add a dollop of ghee for more flavour.
You can add even jeera and crushed garlic for tempering.
I have not added turmeric powder,if you want you can add.
You can add even jeera and crushed garlic for tempering.
I have not added turmeric powder,if you want you can add.